The connection between our diet and environmental impact is becoming increasingly evident. As we search for more responsible alternatives, meat consumption remains at the center of this global debate. This raises an important question: how can we enjoy a balanced diet that is also mindful of the planet?

In this article, we aim to explore how sustainability in meat consumption can make a difference in combating climate change, preventing biodiversity loss, and improving animal welfare.

Since the dawn of humanity, meat consumption has played a key role in our evolution. According to Harvard primatologist Richard Wrangham, cooking not only made our diets more efficient but also allowed us to develop larger and more complex brains.

In this regard, it’s impossible to explain human nature without acknowledging the role of gastronomy. We are the only species that cooks its food, and, as Richard Wrangham suggests, this unique ability enabled our species to achieve a cranial capacity of 1,200 cm³.

The heat from fire predigested food, making it easier to chew and more efficient to absorb nutrients. Cooking allowed us to gain more energy in less time, which was vital for the development of the brain—an organ that requires a significant amount of energy. We are the species with the most cognitive complexity on the planet because we became cooks.

Wrangham’s hypothesis is widely accepted in the scientific community, though it does not fully explain our history. Archaeological evidence of fire use dates back over 400,000 years, but evidence of earlier dietary changes stretches much further back in time. Australopithecines, for example, had cranial capacities of around 400 cm³, larger than earlier hominins but still far smaller than later species. About 2.8 million years ago, the first representatives of the genus Homo emerged with larger brain sizes. For instance, Homo habilis had a cranial capacity of 600 cm³.

This increase in brain size is a significant milestone requiring explanation. The leading hypothesis attributes this to a change in diet, particularly a greater intake of meat. Animal protein is much easier to digest compared to plant-based foods, which allowed for a smaller and more efficient digestive system. Since the digestive system consumes a large amount of energy, its reduction freed up energy to support the growth of other organs, particularly the brain.

This dietary shift in our ancestors not only impacted brain development but also had significant effects on the planet's biodiversity. Early human predation became one of the primary causes of the extinction of many megafauna species.

Today, excessive meat consumption continues to threaten biodiversity, contributing to habitat destruction, overexploitation, and climate change. The rate of species loss has skyrocketed to levels comparable to previous mass extinctions in Earth's history, triggering what is now referred to as the sixth mass extinction.

Eating meat and cooking food have undeniably made us smarter, but are we intelligent enough to protect the planet that sustains us? In the face of a climate and biodiversity crisis, society increasingly demands a shift toward more sustainable ways of living. Inevitably, this requires reevaluating how we utilize meat-based food resources.

As we progress as a society, we must ask ourselves: Are we intelligent enough to transform this ancient habit into a sustainable practice?

Hunting of wild animals

The issue remains largely unregulated and has a significant impact on animal conservation efforts, particularly in parts of Asia, Africa, and South America. Many ethnic groups have relied on animals for sustenance over millennia, but these practices have been increasingly pressured by the growing human population. Additionally, the widespread adoption of firearms and motorized transportation has drastically increased hunting efficiency.

This issue doesn’t just affect target species—it has cascading effects throughout ecosystems. Medium- and large-sized mammals play crucial roles in maintaining ecological stability, and their removal can trigger irreversible changes. For example, many primates aid in the dispersal of large seeds, and their absence from ecosystems hinders forest regeneration.

A 2016 report highlighted that 301 mammal species currently face conservation threats, with hunting for meat identified as the primary driver. Of these, 24% are critically endangered. The groups most vulnerable to poaching include primates, with 126 species at risk, followed by ungulates (65 species) and bats (27 species).

These mammals are predominantly found in developing countries, with only eight species also present in developed nations. This disparity highlights the stark contrast in wildlife management and conservation efforts between the two regions. However, part of this difference may also stem from humans having already driven much of the megafauna in temperate developed regions to extinction during the Late Pleistocene.

To reduce wildlife mortality, the 15 authors of the study propose the following measures:

• Strengthen legal protections for wild mammals by creating clearer laws, increasing penalties, and regulating hunting practices.
• Empower local communities to benefit from wildlife conservation efforts.
• Provide alternative food sources, such as encouraging the hunting of resilient species and offering incentives for communities to grow protein-rich plant-based foods.
• Increase education and family planning by supporting programs that help lower birth rates.
• Revise international policies. Global agreements should include treaties that distribute the financial responsibility for conservation equitably, particularly among more developed nations.

Livestock production

The large-scale global consumption of animals also leads to biodiversity loss and the destruction of natural habitats. When feed crops are included, livestock production occupies nearly one-third of the planet’s ice-free land surface. The situation in the Amazon is particularly tragic: more than three-quarters of all deforested land in this rainforest has been converted into pasture for livestock or used to grow feed crops for farm animals.

The livestock sector is responsible for 14.5% of total anthropogenic greenhouse gas emissions, equivalent to the direct emissions from the transportation sector. It is estimated that deforestation and the expansion of crops for animal feed contribute approximately 2.4 billion tons of CO2 emissions annually. Additionally, methane emissions from the fermentation process contribute another 2.2 billion tons of CO2 annually. The use of nitrogen-based fertilizers, combined with feed and manure production, adds an estimated 2.2 billion tons of CO2 emissions each year.

To reduce the negative impact of livestock production, three solutions have been proposed:

1. Reduce the consumption of animal products and increase the intake of plant-based foods.
   Current levels of meat consumption are unsustainable, especially given the projected growth of the global population. Soybeans and other legumes are excellent protein sources that can meet dietary amino acid needs. It is estimated that if crops were grown exclusively for direct human consumption, the available food calories could increase by up to 70%, potentially feeding an additional 4 billion people.
2. Prioritize the consumption of more efficient types of meat.
   The ecological footprint of grain-fed beef is significantly higher than that of pork or poultry, as it typically requires 2 to 3 times more land per kilogram produced. Additionally, ruminants are the primary contributors to methane emissions.
3. Reintegrate livestock production into agricultural systems designed around the structure and processes of natural ecosystems.
   Ruminants can be a valuable food resource in natural pastures that cannot be cultivated if grazing models are managed sustainably. For example, rotational grazing, which mimics the natural migratory feeding patterns of wild herbivores, can help increase plant biodiversity, build soil, sequester carbon, and enhance soil nitrogen and water content.

Similarly, agroforestry, characterized by the combination of livestock and wooded areas, has emerged as a sustainable production model. Shrubs and trees with edible leaves, combined with grasses, produce more food per unit of land than grasses alone. These systems not only support significant biodiversity but also create an environment that greatly improves the well-being of the animals living there.

Animal welfare

On October 17, 2016, the United Nations Committee on World Food Security published a document with recommendations for sustainable agricultural development. One key recommendation states:
“Improve animal welfare based on the ‘Five Freedoms’ (...), particularly through capacity-building programs and support for voluntary actions within the livestock sector to enhance animal welfare.”

The Five Freedoms are essential requirements for ensuring good animal welfare. The first three freedoms relate to physical health: freedom from hunger and thirst, freedom from discomfort, and freedom from pain, injury, or disease. The remaining two focus on mental health: freedom from fear and distress, and freedom to express normal behavior patterns throughout their lives.

Animal welfare is not just an ethical imperative but also a requirement for sustainability in livestock production. Initiatives like the "Five Freedoms" recognize that improving animals' living conditions leads to greater efficiency and higher-quality production.

Practices such as agroforestry, which combines grazing with wooded areas, not only reduce animal stress but also enhance biodiversity and productivity. This approach demonstrates that sustainability and welfare can go hand in hand.

The transition to a sustainable diet

Shifting our meat consumption toward a more sustainable model doesn’t mean eliminating it entirely but rather making more mindful choices. Reducing portion sizes, diversifying protein sources, and prioritizing locally and ethically sourced products are key steps toward a diet that is more environmentally friendly.

In a world that demands concrete actions against climate change, sustainable meat consumption stands out as a viable and necessary solution. Every choice we make at the table can become an act of care for our planet. This is why we must make sustainability a daily habit.

The transition to more sustainable meat consumption is not only a global challenge but also an individual responsibility. At Biosphere, we believe that every small change matters and that together we can make a difference. Adopting a more responsible diet doesn’t mean giving up the pleasure of eating—it’s about being mindful of our choices and their impact on the planet.

We invite you to seriously reflect on your eating habits and take a step toward a more sustainable lifestyle:

• Choose local and ethical products that respect animal welfare and promote biodiversity conservation.
• Incorporate more plant-based proteins into your daily meals, gradually reducing the consumption of meats with a higher ecological footprint.
• Prioritize sustainable meat consumption, supporting livestock practices that regenerate ecosystems and respect the environment.

At Biosphere Sustainable, we work to make practices like these accessible to everyone, encouraging participation in a sustainability movement that not only protects our planet but also ensures a healthier future for generations to come.

Let’s make sustainable consumption a cornerstone of our daily lives. Change starts on the plate and with our ability to choose.